A royal medley of vegetables and paneer simmered in a rich, creamy cashew and onion gravy. This mildly spiced curry is a taste of Mughlai opulence, perfect for special occasions with naan or pulao.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup
412cal
14gprotein
28gcarbs
Ingredients
1 medium Carrot (peeled and diced into 1/2-inch pieces)
100 g French Beans (trimmed and cut into 1-inch pieces)
1.5 cup Cauliflower (cut into small florets)
1 medium Potato (peeled and diced into 1/2-inch pieces)
150 g Paneer (cut into 1-inch cubes)
0.5 cup Green Peas (frozen)
2 medium Onion (roughly sliced)
0.25 cup Cashews (soaked in hot water for 15 minutes, then drained)
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
About Mughlai Mixed Vegetable Curry with Khamiri Roti
Perfectly spiced Mughlai Mixed Vegetable Curry with fluffy Khamiri Roti. A gut-friendly, homestyle meal.
This mughlai dish is perfect for dinner. With 757.62 calories and 23.52g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
Ghee
(divided)
1 tbsp Vegetable Oil
1 tbsp Ginger-Garlic Paste
0.5 cup Curd (plain, full-fat, whisked until smooth)
2 tbsp Fresh Cream (heavy cream or malai)
1 leaf Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom
3 whole Cloves
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
1 tbsp Kasuri Methi (crushed between palms)
1 tsp Salt (or to taste)
1.5 cup Water (as needed for gravy consistency)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Vegetables and Paneer
In a pot of boiling water, add the diced carrots, beans, cauliflower, and potatoes. Cook for 5-7 minutes until they are about 80% cooked (tender but with a slight bite). Drain and set aside.
While the vegetables are boiling, heat 1 tbsp of ghee in a small pan over medium heat. Add the paneer cubes and shallow-fry until they are light golden brown on all sides. Remove from the pan and set aside.
2
Create the Onion-Cashew Paste
In a separate pan, heat 1 tbsp of vegetable oil over medium heat. Add the sliced onions and sauté for 5-6 minutes until they become soft and translucent.
Add the soaked and drained cashews to the pan and cook for another 2 minutes, stirring occasionally.
Remove the mixture from the heat and allow it to cool down completely.
Once cooled, transfer the onion-cashew mixture to a blender. Add 2-3 tablespoons of water and blend until you have a very smooth, fine paste.
3
Temper Spices and Build Gravy Base
In a large pan or kadai, heat the remaining 1 tbsp of ghee over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
Add the ginger-garlic paste and cook for about 1 minute, stirring continuously, until the raw aroma disappears.
4
Cook the Gravy
Add the prepared onion-cashew paste to the pan. Cook on low-medium heat for 6-8 minutes, stirring frequently, until the paste thickens, darkens slightly, and starts to release oil from the sides.
Add the turmeric powder and Kashmiri red chili powder. Mix well and cook for 30 seconds.
Reduce the heat to the lowest setting. Slowly add the whisked curd while stirring continuously to prevent it from splitting. Cook for 2-3 minutes until the gravy thickens and you see oil separating at the edges.
5
Combine and Simmer
Add the par-boiled vegetables, fried paneer, frozen green peas, and salt to the gravy. Gently stir to coat everything well.
Pour in 1.5 cups of water and stir. Bring the curry to a gentle boil.
Cover the pan, reduce the heat to low, and let it simmer for 8-10 minutes, allowing the vegetables to cook through and the flavors to meld.
6
Finish and Serve
Uncover the pan and stir in the fresh cream, garam masala, and crushed kasuri methi. Mix gently.
Simmer for another 1-2 minutes on low heat. Do not boil vigorously after adding the cream.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot with naan, roti, or jeera rice.
4
Serving size: 2 pieces
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.